Bread scraps are a key ingredient in Holtzman’s American Pale Ale. On a normal day, the brewery rescues about 500 pounds of unused bread scraps. The hoppy treat is made with surplus bread from bakeries and grocery stores.

The concept – called toast – started in London and is now being launched in New York City. The goal is to cut down on food waste while serving up an easy-to-drink brew any beer lover can get behind.